Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking. This recipe is from Huggo's in Kailua-Kona, Big Island, HI.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 25m
Number Of Ingredients 14
Steps:
- 1. Place chicken in shallow bowl. Whisk next 5 ingredients in medium bowl. Pour over chicken; turn to coat. Cover; chill at least 1 hour and up to 6 hours, turning often.
- 2. Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan. Boil mixture over medium-high heat until reduced to 3/4 cup and glaze coats back of spoon, stirring often, about 25 minutes. (Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally.)
- 3. Whisk in 3 tablespoons butter. Season glaze with salt and pepper.
- 4. Prepare barbecue (medium-high heat).
- 5. Reserve 1/4 cup glaze in bowl.
- 6. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side. Arrange chicken atop rice on platter. Spoon remaining glaze over chicken.
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